Although, my husband and I joined the Alberta Mycological Society to hunt Morels this spring in the Porcupine Hills, only to return with one member finding one morel. I don't think I can convince my husband to go with me again, not only is this a very rugged terrain, the thought of it being the most populated area of grizzlies was not assuring.

At our Crossroad market, I bought a small basket for eight bucks and dried them for this dish.

The water from hydrating the morel was used as the liquid in the sauce.

A mixed of fresh mushroom; Portobello ,Oyster, Brown and White mushrooms along with hydrated morels were sautéed in Olive oil. Then baked in a hot oven until golden brown. A small onion was finely chopped and sautéed until onions were soften.

I made a roux using three tablespoons of butter and flour. This I do in the microwave, melt the butter first, add the flour and then whisk in the hot liquid. The easiest way to make a white sauce that I learned from taking microwave classes offered when one bought a Panasonic Microwave in the eighties! Madame Benoit was the author of the cookbook used by Panasonic for the classes!